Chocolate Muffins

Prep time 20 min

Cook time 20 min

Total time 40 min

Prep time 20 min

Cook time 20 min

Total time 40 min

About

I recently gave a basket of these divinely chocolate muffins to my dear friends, John and Cara Eckerman. The
ensuing texts that I received were pretty accusatory. They couldn’t believe that these muffins were healthy, and
they asked if I used refined sugar and regular our. Harrumph! Why is this muffin, which looks suspiciously
like a cupcake, and tastes like one too, in the breakfast section instead of desserts? It’s hiding vitamin-rich beets
in its chocolatey depths. Totally acceptable as a nutritious breakfast, right? Nod yes. (Take that, John and Cara!)

Note: The recipe calls for canned beets (Lazy Chef, remember?) but it would also be delightful with
fresh, boiled beets. To do so, place scrubbed beets in a pot of water, add a sprinkle of salt, and boil for 35–60
minutes. You’ll know your beets are done when they are fork-tender.

In a medium bowl, combine the almond flour, coconut flour, cocoa powder, baking soda, and sea salt. Add to the wet ingredients in the food processor. Pulse until smooth. Mix the chocolate chips into the batter with a large spoon.

5

Fill each muffin tin with batter. Bake for 20 minutes, or until baked through. Serve with a sprinkle of unsweetened, shredded coconut. Share with an unsuspecting friend and harrumph when they accuse you of using refined sugar. Enjoy!

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All recipes, text and photographs on this site are the original creations and property of Diana Keuilian. Do not reproduce the actual recipe, text or photograph(s) without my approval. These recipes are for your personal, non-profit use only. To contact Diana, email realhealthyrecipes@gmail.com